Edamame Bean Salad

 

Healthy side dish, though we also used it as a main dish with a green salad. 

 

1 (16 oz) package frozen corn

1 sweet onion, finely diced

1 (16 oz) package frozen shelled edamame



1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can garbanzo beans, drained
1 (12 oz) jar roasted red peppers, drained and chopped (didn't use those, but would be good)
1 tsp smoked sea salt (couldn't find smoked sea salt so just used regular sea salt)
1 tsp ground cumin
1/4 cup chopped fresh cilantro (used dried)
1 Tbsp freshly squeezed lime juice (used bottled)

Heat large nonstick skillet over medium-high heat.  Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes.  Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.

Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes.  Remove from heat.  Add cilantro and lime juice; toss to combine. 

Fantastic Lemon Butter Fillet

We eat fish about once a week and love this recipe, which is very simple to make.

1/2 cup butter
1 lemon, juiced (I use bottled)
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried parsley
3 cloves garlic, minced (or equivalent in dried minced garlic)
6 (4 oz) fillets of cod (we use 2)
2 tablespoons lemon pepper (absolutely essential!)

Preheat oven to 350 degrees F

Melt the butter in a medium saucepan over medium heat.  Mix in lemon juice, salt, pepper, parsley flakes and garlic.  Bring to a boil.  Cook and stir about 10 minutes, until thickened.

Arrange the cod in a single layer on a medium baking sheet.  Cover with 1/2 the butter mixture, and sprinkle with lemon pepper.  Cover with foil.  Bake 15 to 20 minutes in the oven, until fish is easily flaked with a fork.  Pour the remaining butter mixture over the fish to serve.